Breakfast and Brunch

Almond-Crusted French Toast with Blueberry Maple Syrup	Apple Turkey Sausage
Austrian Linzer Cookies	Bacon, Tomato and Onion Tart with Parmesan Phyllo Crust
Baked Eggs Florentine in Crispy Ham Cups	Bananas Foster
Basic Chocolate Truffles	Basic Custard for Ice Cream (Crème Anglaise)
Bee Sting Cake (classic génoise with a crunchy almond topping and pastry cream filling)	Belgian Waffles with Fresh Berry Compote
Blueberry Cobbler	Blueberry Scones
Blue Ribbon Apple Brown Betty	Brown Sugar Cinnamon Pop Tarts
Buttermilk Biscuits	Butter Nut Brittle
Carquinyolis (Catalan Biscotti)	Cast Iron Skillet Bacon Cheese Grits
Cheesy Breakfast Pizza	Chocolate Glazed Dounut (US)
Cinnamon Apple Scones with Maple Glaze	Classic Quiche
Dried fruit and Nut Bars	Egg in the Hole Toasts - A tribute to Margaret Rudkin (founder of Pepperidge Farm)
Eggs Benedict with Country Ham and Hollandaise Sauce	Fresh Fruit Tart
Fruit Beignets (French)	Iced Cinnamon Rolls
Maple Syrup and 3 Peppercorn Glazed thick cut Bacon	Mediteranian Quiche
Melon Baskets	Pancake Mix
Pigs in a Blanket	Poached Eggs
Scrambled Egg and Smoked Salmon Crepes	Scrambled Eggs
Simple Stuffed Eggs	Spicy Brown Sugar Bacon
Stone-Ground Cheddar Grits	Stuffed French Toast
The Perfect Omelet	Tortilla Española (Spanish Potato Omelette)
Two-Egg Omelet with Assorted Fillings	Vada (Savory Indian Fritter)
Zeppole (Italian Jelly Doughnut)